Soft, pillowy gnocchi coated in a rich tomato sauce and finished with fresh basil—this is Italian comfort food at its simplest and best.
Gnocchi al Pomodoro e Basilico is the kind of traditional dish that proves you don’t need a long list of ingredients to make something truly delicious.
The secret is a good-quality tomato sauce, plenty of fresh basil, and cooking the gnocchi just until they float to the surface. Perfect for an easy weeknight dinner or a cozy Sunday meal.
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Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Italian
Course: Main Course
Difficulty: Easy
Ingredients
- 1 lb (450 g) potato gnocchi
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, lightly crushed
- 1 can (28 oz / 794 g) crushed tomatoes or tomato puree
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 8–10 fresh basil leaves, plus more for serving
- 1/4 cup freshly grated Parmigiano-Reggiano, optional
- Extra-virgin olive oil, for finishing
Instructions
1. Make the Tomato Sauce
Heat the olive oil in a large skillet or saucepan over medium-low heat.
Add the crushed garlic and cook for about 1 minute, just until fragrant. Do not let it brown.
Pour in the crushed tomatoes and season with salt and freshly ground black pepper.
Add several torn basil leaves, stir, and let the sauce simmer gently for 15–20 minutes, stirring occasionally.
Remove the garlic cloves if desired.
2. Cook the Gnocchi
Bring a large pot of salted water to a boil.
Add the gnocchi and cook according to the package directions. Fresh gnocchi usually need only 2–3 minutes.
Once the gnocchi rise to the surface, remove them with a slotted spoon.
3. Toss with the Sauce
Transfer the cooked gnocchi directly into the skillet with the tomato sauce.
Gently toss over low heat for 1–2 minutes, allowing the gnocchi to absorb some of the sauce.
If the sauce becomes too thick, add a tablespoon or two of the gnocchi cooking water.
4. Serve
Remove from the heat and add more fresh basil.
Serve immediately with a drizzle of extra-virgin olive oil and, if desired, freshly grated Parmigiano-Reggiano.
Tips for Perfect Gnocchi al Pomodoro
Don’t overcook the gnocchi. Once they float to the surface, they are generally ready.
Use good tomatoes. Since the sauce contains only a few ingredients, high-quality canned Italian tomatoes or passata make a noticeable difference.
Add basil toward the end. This keeps its fresh aroma and flavor.
Be gentle when tossing. Gnocchi are delicate and can break if stirred too aggressively.
For an even richer version, add a small piece of butter to the tomato sauce just before tossing in the gnocchi.
What to Serve with Gnocchi al Pomodoro
Serve these gnocchi with a simple green salad, roasted vegetables, or crusty Italian bread for soaking up every last bit of tomato sauce.
They also pair beautifully with Eggplant Parmigiana, Italian meatballs, or grilled vegetables.
Storage
Store leftover gnocchi and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water or additional tomato sauce.
For the best texture, gnocchi are always best served immediately after cooking.
Recipe Notes
For an extra creamy finish, stir a spoonful of ricotta into the sauce before serving.
You can also add fresh mozzarella or torn burrata on top for a richer version.
If using homemade gnocchi, reduce the boiling time and remove them as soon as they float to the surface.
🇮🇹 Buon appetito!
Gnocchi al Pomodoro e Basilico is simple, traditional, and unmistakably Italian: tender potato gnocchi, sweet tomato sauce, fragrant basil, and just enough Parmigiano to bring everything together.
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